A postdoctoral research from the National University of San Luis (UNSL) determined that the consumption of olive oil not only expels from the body the bacteria that causes inflammation, chronic gastritis, ulcers and gastric cancer, but also slows the infection and causes the death of the bacteria.
The scientist Andrea Celeste Arismendi Sosa, who since her doctoral training has been studying the bacterium helicobacter pylori that is associated with gastric and extra-gastric diseases, revealed this new benefit that is added to olive oil.
The initial scientific objective was to find compounds of natural origin that stop gastric infection by the bacteria, which is usually acquired in childhood, and whose symptoms begin to express in adults.
"The infection produces a local inflammation and a systemic immune response that fails to eradicate the bacterium, therefore, it persists in the same niche for much of the life of the host," explained the researcher.
The presence of helicobacter pylori generates chronic inflammation, so the objective was to find compounds that not only eliminate the microorganism, but in turn reduce that inflammation that happens in the gastric mucosa.
The first immune cells to be activated during infection are mast cells, which degranulate releasing different factors and enzymes that cause the infiltration of other cell types and inflammation.
As mast cells are cells that are activated and produce the release of different compounds that attract other inflammatory cells, the objective was to look for something that would help eliminate the microorganism and in turn block that primary response of inflammation.
This is how the extra virgin olive oil that comes from the first pressing of the olive and with some chemical compounds that are obtained from the processing of the oil and the pulp of the olive was reached.
"Olive oil is widely consumed, it has already been seen that it has various health benefits and we chose it because it is something that is produced in large quantities in the region, has known cardiovascular benefits, and in turn can be consumed in daily diets and is different from a medicine," explained the expert.
He added: "With the consumption of this particular oil you can inhibit or prevent the inflammation that appears as a result of the bacteria, the tests were done with sunflower oil but the results were negative."
Regarding the spread of the bacteria in people, Arismendi Sosa explained that many theories link it to a contagion within the family, since they have been seen in saliva and dental plaques and that it is also believed that water could be a vehicle of contamination.
"Generally, gastritis is associated with stress or a nervous state, and seeing that these first instances are not being attended, more complex studies are carried out and that is where helicobacter pylori is detected, when it has already generated damage to the mucosa," he added.
In a few days, Arismendi Sosa will make a scientific stay in Canada where he will investigate new ways to inhibit helicobacter pylori. The future objective is to reuse compounds from the olive industry that are waste from industries but have important chemical properties.
From this study, researchers from the National University of the Littoral (UNL), who work with essential oils derived from oregano, cinnamon, thyme and cumin, were contacted to carry out a joint research project and study the use of these oils against the bacteria.
Source: Télam
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